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Peach Farm Priorities & Practical Questions


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Peach Farm Priorities & Practical Questions

VivreManger | Jan 17, 2004 07:16 AM

I am hoping to visit Peach Farm sometime during this coming week for dinner, but we will be only two and there are so many recommendations and too few mouths.

For those checking this posting, not familiar with its coordinates: Peach Farm, 4 Tyler St., Chinatown, Boston, 617-482-1116

Among the recommendations I have culled from the web are GG's and others':

oysters with black bean sauce (that seems the universal fav).

steamed scallops with ginger and scallion
Eel steamed with Black bean sauce
Mei Kee (sp?) eel, lightly fried, then topped with toasted garlic, sesame seeds, and XO sauce
pea pod stems with garlic sauce, or seasonal vegie
Sea Conch with vegetables,
conch with XO sauce...ask about it
Ask about frogs'legs and garlic in clay pot (don't know if it's seasonal).
Those twin lobsters in ginger and scallion everyone seems to be ordering?
whole fish esp. the Tautog, or black bass
Spicy Salt-fried Squid
sweet rice stuffed chicken

So my first question is if we are feeding only two what would your priorities be? Second if we wind up with left-overs which of these dishes will best survive the micro-wave warm-up? I would imagine that any fried dish would not be recommended for that revisit.

BTW, what precisely is XO sauce?

Does Peach Farm have a liquor license? If so what is the selection of beer and wine (??) like?

I have noted that at least once at 6:30 there was an hour wait. Is that long a wait typical for a weekday night? Is there any way of avoiding it? E.g. do they take reservations?

Or if I don't want to wait, should I just give up and go to Taiwan Cafe with plenty of cash?

What about parking in Chinatown, usually something I avoid, but with this weather I may want to avoid the T? On-street parking will probably be tough, what about parking lots in the neighborhood?


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